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Lecturer(s)
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Bouda Antonín, PhDr. Mgr. Ph.D.
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Course content
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1. Basic concepts: foodstuff, nutrition, rational nutrition 2. Principles of rational nutrition, healthy eating pyramid, functional foods 3. Control of food energy value of the food additive 4. Digestive System 5. Carbohydrates 6. Proteins and amino acids 7. Lipids 8. Minerals, vitamins 9. Metabolism of nutrients 10. Cereals, pulses 11. Fruit, vegetables, potatoes 12. Meat, milk and milk products 13. Evaluation of the education, summary.
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Learning activities and teaching methods
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Lecture supplemented with a discussion, Self-study of literature, Textual studies, Lecture, Lecture with visual aids
- Preparation for comprehensive test (10-40)
- 20 hours per semester
- Preparation for formative assessments (2-20)
- 8 hours per semester
- Undergraduate study programme term essay (20-40)
- 30 hours per semester
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| prerequisite |
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| Knowledge |
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| Describe the structure of the digestive system. |
| To clarify the physiology of the digestive system. |
| Define macronutrients and micronutrients at the elementary level: proteins, carbohydrates, lipids, minerals, vitamins. |
| Skills |
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| Recognize the individual components of the digestive system. |
| Evaluate the level of eating habits based on elementary knowledge of macronutrients and micronutrients. |
| Competences |
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| N/A |
| N/A |
| learning outcomes |
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| Knowledge |
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| Define basic terms in the field of nutrition and food science. |
| Describe the principles of rational nutrition. |
| Characterize the healthy food pyramid. |
| Explain the food control system within the EU. |
| Describe and characterize the digestive system in detail. |
| Define basic nutrients from the point of view of biochemistry: carbohydrates, proteins, lipids, vitamins, minerals. |
| Explain nutrient metabolism. |
| Characterize and describe the importance of individual food groups: cereals, legumes, meat, milk, fruit and vegetables. |
| Skills |
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| Illustrate and construct a pyramid of healthy nutrition according to different approaches. |
| Critically evaluate the healthy food pyramid according to different approaches. |
| Assess the suitability of individual foods from the perspective of the principle of rational nutrition. |
| Competences |
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| N/A |
| N/A |
| teaching methods |
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| Knowledge |
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| Lecture |
| Lecture supplemented with a discussion |
| Textual studies |
| Self-study of literature |
| Skills |
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| Lecture |
| Lecture supplemented with a discussion |
| Textual studies |
| Self-study of literature |
| Competences |
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| Lecture |
| Lecture supplemented with a discussion |
| Self-study of literature |
| Textual studies |
| assessment methods |
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| Knowledge |
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| Test |
| Skills |
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| Test |
| Competences |
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| Test |
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Recommended literature
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Bulková, Věra. Nauka o poživatinách. První část : [text určen pro PSS, VZŠ a LF] / Věra Bulková. Brno : Institut pro další vzdělávání pracovníků ve zdravotnictví, 1999, 1999. ISBN 80-7013-293-0.
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Chrpová, Diana. S výživou zdravě po celý rok / Diana Chrpová. Praha : Grada, 2010, 2010. ISBN 978-80-247-2512-3.
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Pánek, Jan, 1955-. Základy výživy / Jan Pánek . [et al.]. Praha : Svoboda Servis, 2002, 2002. ISBN 80-86320-23-5.
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Pokorný, Jan, 1928-2011. Základy výživy a výživová politika / Jan Pokorný, Jan Pánek. Praha : Vysoká škola chemicko-technologická, 1996, 1996. ISBN 80-7080-260-X.
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